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Sticky Braised Pork Belly


Chinese Master Stock

3L water
3 garlic cloves, peeled and left whole
1 tsp Szechuan peppercorns
3 cm piece of ginger, sliced
3-4 shallot roots
The roots from a bunch of coriander
1 cinnamon stick
2 star anise
200ml light soy sauce
375ml shaoxing wine (Chinese cooking wine)
60g palm sugar
1 kg pork belly

Sticky Braising Sauce

1 cup strained master stock
¼ cup light soy sauce
100g brown sugar
1 tsp five spice
3 tbsp rice wine vinegar
1 tbsp fish sauce

To serve

6 hard-boiled eggs, cooled and peeled
1 shallot, white and green sliced finely on the diagonal
2 tbsp finely sliced fresh coriander leaves
1 tbsp white sesame seeds



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